Quinoa Tabouli(Tabbouleh)

1. THOUROUGHLY rise quinoa in cold water! This is very important, or else you will be left with a bitter taste!

2. Bring the chicken broth to a boil and add salt and quinoa.

3. Reduce heat, cover and cook on low for 12-15 minutes.

4. Allow quinoa to cool.

5. Combine all other ingredients, and once quinoa is cooled, toss and enjoy!

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Nutrient	Quantity
Total fats	66.826 g
Protein	48.8396 g
Carbohydrates	97.4815 g
Energy	1150.75 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.5869 g
Water	1096.85 g
Aspartic acid	3.1939 g
Calcium, Ca	220.27 mg
Lutein + zeaxanthin	2386.12 g
Fiber, total dietary	20.811 g
Fatty acids, total saturated 22:0	0.0697 g
Carotene, beta	8871.8 g
Niacin	16.2099 mg
Vitamin A, RAE	850.96 g
Arginine	2.1715 g
Riboflavin	0.639 mg
Tocopherol, beta	0.1027 mg
Fatty acids, total polyunsaturated 15:0	0.0006 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0055 g
Fatty acids, total saturated 20:1	0.2183 g
Glutamic acid	5.7978 g
Stigmasterol	0.24 mg
Sodium, Na	3241.79 mg
Fatty acids, total saturated 16:1 undifferentiated	0.9997 g
Total lipid (fat)	66.826 g
Manganese, Mn	23.0629 mg
Fructose	7.0758 g
Proline	1.0219 g
Fatty acids, total saturated 16:0	7.9094 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0073 g
Sucrose	2.5599 g
Choline, total	193.445 mg
Sugars, total	28.9295 g
Serine	1.2462 g
Fatty acids, total saturated 10:0	0.0123 g
Fatty acids, total saturated 18:0	1.4907 g
Vitamin B-6	1.1911 mg
Selenium, Se	12.378 g
Ash	15.9685 g
Fatty acids, total saturated 18:1 undifferentiated	42.0476 g
Pantothenic acid	2.8753 mg
Phenylalanine	1.3318 g
Beta-sitosterol	0.16 mg
Copper, Cu	1.5824 mg
Betaine	0.812 mg
Thiamin	0.7789 mg
Methionine	0.3358 g
Iron, Fe	10.2611 mg
Carbohydrate, by difference	97.4815 g
Phosphorus, P	724 mg
Folate, total	726.14 g
Tocopherol, gamma	1.0766 mg
Lycopene	9495.01 g
Alanine	1.1576 g
Cholesterol	5.04 mg
Valine	1.0519 g
Fatty acids, total saturated 18:2 undifferentiated	9.3319 g
Glycine	1.0399 g
Carotene, alpha	2611.49 g
Glucose (dextrose)	6.4319 g
Fatty acids, total saturated 14:0	0.0657 g
Zinc, Zn	5.2013 mg
Isoleucine	1.0556 g
Fatty acids, total saturated 12:0	0.0006 g
Fatty acids, total polyunsaturated	9.9681 g
Fatty acids, total saturated 14:1	0.0012 g
Fatty acids, total polyunsaturated 17:1	0.0675 g
Leucine	1.7261 g
Tocotrienol, alpha	0.0965 mg
Vitamin A, IU	16999.34 IU
Folate, DFE	726.14 g
Tryptophan	0.2546 g
Vitamin C, total ascorbic acid	129.188 mg
Phytosterols	147.07 mg
Fatty acids, total polyunsaturated 18:1 c	0.0024 g
Fatty acids, total saturated 20:0	0.2236 g
Starch	1.0216 g
Tyrosine	0.6209 g
Vitamin B-12	1.008 g
Vitamin K (phylloquinone)	605.534 g
Fatty acids, total saturated	9.8338 g
Histidine	0.6677 g
Fatty acids, total monounsaturated	43.3853 g
Threonine	1.0451 g
Folate, food	726.14 g
Fatty acids, total polyunsaturated 17:0	0.0119 g
Cryptoxanthin, beta	42.54 g
Vitamin E (alpha-tocopherol)	11.5932 mg
Magnesium, Mg	174.8 mg
Lysine	1.6369 g
Potassium, K	3118.29 mg
Cystine	0.3808 g
Fluoride, F	12.264 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Lemon juice	0.25 cup	13.42	4.209	0.1464
Sea salt	0.25 teaspoon	0	0	0
Olive oil	0.25 cup	477.36	0	54
Carrot	0.5 cup	26.24	6.1312	0.1536
Quinoa	1 cup	0	0	0
Tomato	3	66.42	14.3541	0.738
Cucumber	1	15.96	2.8728	0.2128
Parsley	0.5 cup	10.8	1.899	0.237
cilantro	0.5 cup	1.84	0.2936	0.0416
Garlic Clove	1	4.47	0.9918	0.015
Green Onion	2 bunches	0	0	0
salt pepper	0	0	0	0
chicken broth	2 cups	156.24	3.78	5.2416
mint leaf	0.25 cup	0	0	0
garbanzo bean	0.5 cup	378	62.95	6.04